Ingredients
Sooji (semolina) 2 cups
Bengal gram sp
Salt to taste
Curry leaves 10
Ginger half an inch
Coriander half cup
Turmeric pinch
Black gram 2 tsp
Red chili 3 or 4
Cumin 1 sp
Cinnamon an inch
Fenugreek 1 sp
Clove 3 to 4
Optional
Cut and par boiled carrot
Cabbage, beans, and t tsp fresh corn
Method
Soak the sooji (semolina) in thick fermented curd for 3 hrs.
Grind Bengal gram ginger, black gram, red chili, cumin, cinnamon to granules. Heat little oil, add mustard seeds and when it pops add urid daal, hing and and saute till urid daal is golden brown.
Keep aside the said finely chopped vegetables.
After 3 hrs add some more curd to the batter to make dough like idli dosa dough.
Add all other items in to it, add some fresh corns, finely chopped coriander leaves and green chillies also.
Mix well and Steam the batter in Idli cooker or vessel for 10 to 12 mts. Serve hot with chutney and sambar.
Makes 15 idlis
Sooji (semolina) 2 cups
Bengal gram sp
Salt to taste
Curry leaves 10
Ginger half an inch
Coriander half cup
Turmeric pinch
Black gram 2 tsp
Red chili 3 or 4
Cumin 1 sp
Cinnamon an inch
Fenugreek 1 sp
Clove 3 to 4
Optional
Cut and par boiled carrot
Cabbage, beans, and t tsp fresh corn
Method
Soak the sooji (semolina) in thick fermented curd for 3 hrs.
Grind Bengal gram ginger, black gram, red chili, cumin, cinnamon to granules. Heat little oil, add mustard seeds and when it pops add urid daal, hing and and saute till urid daal is golden brown.
Keep aside the said finely chopped vegetables.
After 3 hrs add some more curd to the batter to make dough like idli dosa dough.
Add all other items in to it, add some fresh corns, finely chopped coriander leaves and green chillies also.
Mix well and Steam the batter in Idli cooker or vessel for 10 to 12 mts. Serve hot with chutney and sambar.
Makes 15 idlis
2 comments:
Hi there
it is very good
send ten idlis for me
akka
I know bengal cotton I do not know bengal gram hi hi hi hi
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